Chicken with okra is a one-pot dish in which the browning of the chicken and the doneness of the okra make a difference in the result. In this version, the chicken cooks in a little liquid until tender and the okra is sautéed separately before being added to the sauce, which helps keep the pieces defined and reduces excess mucilage.
Ingredients
• 1.2 kg chicken thighs and drumsticks with skin and bone
• 500 g of fresh okra
• 2 medium ripe tomatoes, approximately 250 g, diced
• 1 large onion, about 180 g, chopped
• 4 cloves of garlic, about 20 g, chopped or crushed
• 3 tablespoons of oil, 45 ml, divided
• 2 teaspoons of paprika, about 6 g
• 2 level teaspoons of salt, about 10 g, plus as needed to adjust
• 1/2 teaspoon ground black pepper
• 1 tablespoon of lemon juice, 15 ml
• 500 ml of hot water
• 3 tablespoons of chopped green chilli, about 15 g
Preparation method
1. Season the chicken
Dry the surface of the thighs and thighs with a paper towel. Season with salt, black pepper and paprika, spreading well on all sides. The drier surface favors browning in the pan.
2. Prepare the okra
Wash the whole okra and dry very well before cutting. Remove only the ends and cut into slices of approximately 2 cm. Leave it aside without adding salt at this point.
3. Brown the chicken
Heat a wide, heavy pan over medium-high heat for 2 minutes. Add 1 tablespoon of the oil and place half of the chicken skin side down, without overlapping. Brown for 5 to 6 minutes on the first side and 3 to 4 minutes on the other. Remove and repeat with the rest, adding a little more oil only if the pan is dry. Reserve the browned pieces.
4. Make the sauce base
Reduce heat to medium. If there is excess fat in the pan, remove it with a spoon and leave only a thin layer. Add the onion and sauté for about 4 minutes, scraping the bottom to loosen any browned residue. Add the garlic and stir for 30 seconds. Add the tomatoes and cook for 4 to 5 minutes, until they start to break down.
5. Cook the chicken
Return the chicken to the pan, skin side up. Add 500 ml of hot water; The liquid should reach approximately half the height of the pieces, without covering them completely. Once boiling, reduce to medium-low heat, partially cover and cook for 25 to 30 minutes. Turn the pieces once halfway through cooking if necessary for even cooking.
6. Sauté the okra
While the chicken cooks, heat a large skillet over medium-high heat. Add 1 tablespoon of oil and spread the okra in one layer. Cook for 8 to 10 minutes, stirring only from time to time, until the pieces are bright green, with some golden spots, and the mucilage strands have reduced considerably. Drizzle with lemon juice, mix for another minute and turn off.
7. Add the okra and check
When the chicken is almost tender, add the sautéed okra to the pan and cook uncovered for 5 to 8 minutes. The sauce should reduce and become slightly thicker, while the okra finishes cooking without falling apart. If the bottom dries out before the point, add hot water little by little, every 50 ml.
8. Finish
Measure the temperature of the thickest piece of chicken, without touching the thermometer to the bone: the center must reach at least 74°C. Adjust the salt, turn off the heat, mix in the green chillies and let it rest for 5 minutes before serving.
Right spot / how to know it’s ready
The chicken must be well browned on the outside, tender when pierced and with a minimum internal temperature of 74°C in the thickest part. The sauce should lightly cover the ingredients, without being watery. The okra should be soft but still whole, and when you lift a portion with a spoon, few or no long strands of mucilage should appear.
Tips for the recipe to work out
Dry the okra before cutting
Water on the surface interferes with sautéing and favors more humid cooking. Wash first, dry well and then remove the ends and cut.
Do not crowd the chicken
When too many pieces go in together, the pan loses temperature and the chicken tends to release water instead of browning. Do it in two stages if the pan doesn't hold everything with space.
Stir the okra less
Direct contact with the hot frying pan helps it brown. Stirring constantly breaks up the pieces and spreads more mucilage throughout the preparation.
Add the okra only at the end
The already sautéed okra needs a few minutes in the sauce. Cooking for too long after this stage leaves the texture overly soft and can thicken the broth too much.
Substitutions and variations
Skinless thighs and drumsticks can be used, but the dish will have less fat and less browned surface; In this case, use the 3 tablespoons of oil provided according to the pan's needs. Lemon juice can be replaced with the same amount of white wine vinegar. The acidity discreetly changes the flavor, but fulfills a similar function in the okra's finish. You can use a whole chicken cut into pieces. If there is breast in the pan, monitor its doneness separately and remove it when it reaches 74°C to prevent it from drying out while the bone-in parts finish tenderizing.
How to store
Transfer leftovers to shallow containers and refrigerate within 2 hours of preparation. Keep refrigerated at 4°C or below and consume within 3 to 4 days. To freeze, portion and keep at -18°C; for better okra texture, preferably use within 2 months. Thaw in the refrigerator and reheat until the center reaches 74°C.
How to serve / side dishes
Serve with white rice and cornmeal, which helps to enjoy the sauce. Simple beans and braised cabbage also go well with a Minas Gerais-style meal.
Common mistakes
Why did the chicken turn pale and release a lot of water?
The pan was probably cold, narrow, or overfilled. Heat it beforehand, dry the meat and brown it in batches, leaving space between the pieces.
Why did the okra have a lot of drool?
The okra may have been wet in the pan, cooked too high or stirred too much. Dry well before cutting, use a large frying pan and wait for it to brown between stirs.
Why was the sauce thin?
The liquid did not reduce enough. Remove the lid in the final minutes and let it boil moderately until the broth adheres lightly to the chicken and okra.
Why did the okra fall apart?
It spent too long in the sauce or was stirred too vigorously. Sauté first and add only when the chicken is almost ready.
